Coronation Chicken Salad

Coronation Chicken Salad 1/4 cup of  Oil 1 Onion, thinly sliced 1/2 cup of Mango chutney 2 tablespoons of (rounded) tomato paste 1 tablespoon of  Curry powder 1 teaspoon of salt 8 Boneless skinless chicken 1 cup of mayonnaise 1 tablespoon of Lemon juice Cilantro leaves; optional Crystallized ginger; cut in Published in the September 2, 1998 edition of the Los Angeles Times, in the Culinary SOS column, written by Rose Dosti...Ms Dosti writes, "according to caterer and cookbook author, Susan Simon, the salad is an adaptation of the dish created for the luncheon after Queen Elizabeths coronation in 1952>" 1. Heat oil in medium skilled over medium low heat. 2. Add onion and cook until wilted, about 5 minutes. Add chutney, tomato paste, curry powder and salt and cook, stirring occasionally, 7 minutes. Remove from heat and let cool. 3. Place chicken breasts in medium skillet with water to cover. Bring to boil, reduce heat and simmer until chicken is opaque and juices run clean when pricked with fork, about 5 minutes. Remove chicken from skillet and let cool. 4. Puree chutney mixture in food processor until smooth. Add mayonnaise and lemon juice and process until incorporated. Add to chicken and toss to coat well. Garnish with cilantro leaves and ginger sticks if desired.  Serving Size: 6 Each serving without cilantro or ginger: 435 calories; 1043 mg sodium; 76 mg cholesterol; 24 grams fat; 29 grams carbohydrates; 27 grams protein; 0.13 gram fiber. Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Sep 07, 1998, converted by MM_Buster v2.0l.